Special Boondi Raita with Green Twist

Nutrition values are AI-estimated based on ingredients.

• 1/3 cup boondi
• Sufficient hot water
• A pinch salt
• 2 cups curd
• 1 tablespoon chaat masala
• 1 tablespoon cumin powder
• 1 tablespoon red chili powder
• 1/2 teaspoon salt
• 1 tablespoon jaggery powder
• 1/2 cup mint leaves
• 1 cup spring onion greens
• 2 pieces green chili
• 1 tablespoon curd (for blending)
• A small handful boondi (for garnish)
• Chopped spring onion greens (for garnish)
• A few sprigs chopped cilantro/coriander leaves (for garnish)
• A sprinkle cumin powder (for garnish)
• A sprinkle red chili powder (for garnish)

1. 1Pour 1/3 cup of boondi into a clear mug, add hot water to cover, and a pinch of salt.
2. 2Stir the boondi mixture gently, cover with a plate, and allow it to soak for 5-6 minutes.
3. 3Drain the soaked boondi using a sieve and leave it to cool completely.
4. 4In a bowl, take 2 cups of plain curd and vigorously whisk it until smooth and creamy.
5. 5Add 1 tablespoon of chaat masala, 1 tablespoon of cumin powder, 1 tablespoon of red chili powder, 1/2 teaspoon of salt, and 1 tablespoon of jaggery powder to the whisked curd.
6. 6Thoroughly mix the ingredients with a spoon until the curd mixture turns a light, creamy beige color and all spices are well incorporated.
7. 7In a small blender jar, add 1/2 cup of mint leaves, 1 cup of chopped spring onion greens, 2 green chilies, and 1 tablespoon of curd.
8. 8Blend the ingredients into a smooth, vibrant green paste.
9. 9Add the green paste to the spiced curd mixture and thoroughly mix with a spoon until the entire raita base achieves a uniform light green color.
10. 10Gently add the cooled, soaked boondi to the green raita base and stir until evenly distributed.
11. 11Serve the raita garnished with a small amount of fresh boondi, chopped spring onion greens, fresh cilantro leaves, a dash of roasted cumin powder, and a sprinkle of red chili powder.

These instructions are our analysis of the original video. Watch on YouTube →